1. In a large sauté pan, heat the canola oil over medium high heat.
2. Add the mushrooms, season with salt and sauté until they are deeply browned, working in batches if necessary to avoid crowding the pan.
3. Heat the mashed potatoes and stir in the roasted garlic purée.
4. Transfer to an oven-safe bowl (or inset to a double boiler).
5. Adjust seasoning to taste and reserve warm until ready to use.
6. When serving, garnish with sliced chives.

1. Fill a silicon ice cube tray to the top with macaroni and cheese. Use the back of an offset spatula to scrape any excess cheese from the top so there is a clear separation between individual cubes.  Cover with plastic wrap and place in the freezer until completely frozen.
2. Pre-heat a fryer to 350 degrees.
3. Set up three bowls. One with flour, one with whisked eggs and one with breadcrumbs.
4. Pop the frozen mac and cheese cubes out of the silicon molds. Toss in the flour to coat, dip in the egg wash, and lastly dip in the breadcrumbs—ensuring that the cube is completely coated.
5. Using a slotted spoon, add the cubes to the fryer in batches so that they are not overcrowded and the temperature does not drop.
6. Fry until golden brown. Remove with slotted spoon and transfer to paper towels to drain.

Note: The fryer needs to be just hot enough to ensure that the center of the macaroni and cheese bit is hot by the time the outside is fully crisped and brown. All fryers are different, adjust times and temperatures as needed.

1. Heat the mashed potatoes.
2. Add 4 oz. canola oil to an extra large skillet and heat over medium high heat.
3. Add the sliced Napa cabbage, season with salt and sauté until the cabbage is wilted and lightly browned. Transfer to a bowl and cover to keep warm.
4. Add the remaining 1 oz. of oil to the pan and sauté the onions until soft and lightly browned.
5. In an oven safe bowl (or inset to a double boiler), fold the cabbage, cooked onions, and green onions into the mashed potatoes. Adjust seasoning to taste and reserve warm until ready to use.

1. Peel the apples. Using the largest opening on a box  grater and grate the apples using long strokes to yield the  longest pieces.
2. Transfer to a bowl and press out as much juice as possible.
3. In a large bowl, fold the apples and potatoes together and season with salt.
4. Melt the butter in a non-stick pan over medium heat.  Add enough potato mixture to create one uniform layer, approximately ½ in. thick.
5. Cook over medium heat until crisped and brown, approximately 5-8 minutes, flip and repeat.
6. Slice into wedges and serve with sour cream.